Recipes

Foie Gras Torchon
Mar 26, 2018 | | AppetizersAt the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.

French Onion Soup
Nov 22, 2017 | | SoupsFrench Onion Soup is served as an appetizer at lunch and dinner, or a lunch main alongside a crusty roll with cheddar-port spread.

How to Make Gnocchi
Sep 16, 2017 | | Cooking with...The chefs at Orangeville’s Orange Bistro show us how to make the best handmade gnocchi.

Orange Bistro Bolognese Sauce
Sep 16, 2017 | | Cooking with...Head chef Dominic Fezzuoglio shares the classic Bolognese recipe he makes from scratch to serve with pillow-shaped homemade gnocchi.

Deb’s Raw Honey and Apple Cider Vinegar Dressing
Jun 21, 2017 | | SaladsHere’s a way to indulge in raw honey.

Cured and Smoked Salmon
Jun 21, 2017 | | Main DishesPaul’s salmon is a different beast, a chunk of fish that flakes as though it’s been cooked, but with a sweet, salty bite.

The Yorkshire Pudding Takes Centre Stage
Mar 20, 2017 | | Main DishesAt Ray’s 3rd Generation Bistro Bakery in Alton, chef Jason Perkins strips Sunday dinner back to its Yorkshire pudding best.

Veal Demi-glace
Mar 20, 2017 | | SaucesA demi-glace is a long process, but worth it if you have the time!

Braised Beef Short Ribs
Mar 20, 2017 | | Main DishesBraised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.

Buttercream Torte
Nov 22, 2016 | | DessertsFancy enough for a wedding, this cake is a showstopping finale to any meal.

Moroccan Lentil Stew
Nov 22, 2016 | | SoupsWarm up to winter with chef Terry Doel’s Moroccan lentil stew.

Herb-Crusted Rack of Lamb with Sour Cherry Preserves
Sep 16, 2016 | | Main DishesOh, and those leftover sour cherry preserves? Try with scones, pancakes or French toast.